Postharvest of edible flowers [PDF]
Pesquisa Agropecuária Brasileira, 2022 The objective of this work was to evaluate the changes in the physicochemical properties of different species of edible flowers in the postharvest period.
Rogério Gomes Pêgo +5 more
doaj +3 more sources
Edible Flowers Used in Some Countries of the Mediterranean Basin: An Ethnobotanical Overview [PDF]
Plants, 2022 Edible flowers are becoming an essential component of people’s nutrition in the Mediterranean basin. In the last decades, many researchers also have focused their attention on the nutritional composition of the edible flowers, as well as their ...
Riccardo Motti +3 more
doaj +2 more sources
A Comprehensive Review of Edible Flowers with a Focus on Microbiological, Nutritional, and Potential Health Aspects [PDF]
FoodsEdible flowers have been used since ancient times directly as food, flavoring agents, and garnish in food products, and are now reappearing in modern cuisine. Edible flowers have gained popularity due to changing consumer habits focused on healthier food
Angela Daniela Carboni +5 more
doaj +2 more sources
Ethnobotanical study on edible flowers in Xishuangbanna, China. [PDF]
J Ethnobiol Ethnomed, 2023 Abstract Background Edible flowers (EFs) represent valuable sources of both food and medicinal resources, holding the promise to enhance human well-being. Unfortunately, their significance is often overlooked. Ethnobotanical studies on the EFs are lacking in comparison with their botanical and phytochemical research. The
Zhang Q +8 more
europepmc +4 more sources
Emerging techniques for the processing and preservation of edible flowers
Future Foods, 2021 Edible flowers can add taste, flavor, aroma, visual appeal, and color to foods. Traditionally, they have been used in various culinary recipes and therapeutic formulations.
Jeyan Arthur Moses +1 more
exaly +3 more sources
Comprehensive Analysis of 34 Edible Flowers by the Determination of Nutritional Composition and Antioxidant Capacity Planted in Yunnan Province China [PDF]
Molecules, 2023 The main purpose of this study was to reveal the nutritional value and antioxidant activity of 34 edible flowers that grew in Yunnan Province, China, through a comprehensive assessment of their nutritional composition and antioxidant indices. The results
Xing-Kai Zhang +9 more
doaj +2 more sources
The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product [PDF]
Molecules, 2021 Edible flowers are becoming very popular, as consumers are seeking healthier and more attractive food products that can improve their diet aesthetics and diversify their dietary sources of micronutrients. The great variety of flowers that can be eaten is
Eleomar de O. Pires +6 more
doaj +2 more sources
Phytochemicals and Antioxidant Properties of Edible Flowers
Applied Sciences (Switzerland), 2022 Nowadays there is a growing interest among consumers for functional food products, and edible flowers could be a solution to fulfill this demand. Edible flowers have been used throughout the centuries for their pharmaceutical properties, but also in some
Panagiotis Kandylis
exaly +3 more sources
Phenolic compounds and antioxidant activity of edible flowers
Journal of Education, Health and Sport, 2017 Introduction: Edible flowers has been used for thousands of years. They increase aesthetic appearance of food, but more often they are mentioned in connection with biologically active substances.
Marta Natalia Skrajda
doaj +4 more sources
Traditionally Used Edible Flowers as a Source of Neuroactive, Antioxidant, and Anti-Inflammatory Extracts and Bioactive Compounds: A Narrative Review [PDF]
MoleculesEdible flowers are becoming a popular addition to diets. As science has progressed, it has been proven that in addition to their aesthetic value, they possess pharmacological effects and health-promoting properties.
Maciej Książkiewicz +4 more
doaj +2 more sources